Seville Orange Marmalade
This is the first batch of marmalade I have made, and will definitely not be the last; thank you Granny Dot! Mats (my 5 year old) said with his hand placed on mine, “You are the bestest cook in the world Mummy, but Granny Dot is better.”
In the words of Granny Dot:
‘4 Seville oranges; 2 lemons; 4 sweet oranges; 3/4 lb of sugar to each orange; 1 pint water to each orange, and 1 pint for the pips.
Prepare the fruit according to the directions on pages 88,89 (see mine below). Let all stand for 24 hours. Put into a preserving-pan, strain the water from the pips, and add; bring to the boil, then simmer for 1 hour; add the sugar, stir until melted, then boil fast for 1 hour, or until themarmalade sets on being tested (see mine below). Put into clean, dry jars.’
(The Daily Mail Preserving Book, 1920, Mrs C.S. Peel)
Makes 3 jars
2 Jaffa oranges
2 average oranges
3 pints/1704mls water
1. Finely slice the oranges and lemon and place them in a heavy based pan covered in 2 pints/1136mls water for 24 hours.
2. Soak the orange pips in 1 pint/568mls water in a separate bowl.
3. Add the pip liquid (remove pips) to the heavy based pan with the oranges and bring to a simmer for an hour.
4. Add 3/4 lb/340g sugar per Jaffa orange to the pan and boil for an hour.
5. Take a teaspoon of liquid and put it on a cold saucer. Leave it for a few seconds and when you put your finger in it and a wrinkle forms, it is ready.
6. Remove from the heat and allow to settle for an hour or maybe less so that the orange peel is evenly disbursed.
7. Sterilise jars by pouring boiling water into them and decant the marmalade.